Thin Mint Cookie Cheesecakes
Thin Mint Cookie Cheesecakes –

Do you know how hard is it to keep Thin Mint Girl Scout Cookies sealed for five days? I picked up six packages on a Wednesday and those darn green boxes taunted me until recipe-testing Sunday. I shoved them into the back of the pantry to keep them out of site but still they called my name. I confess, by Saturday those minty tempters broke my will power. We can share a moment of silence for the box that did not make it to testing day. But let’s look on the bright side, five boxes did make it. Two went into these mini Thin Mint Cookie Cheesecakes.

Crushing Thin Mints in a Food Processor

The crusts are pure Thin Mints, crushed into crumbs. I originally tested just placing a whole Thin Mint into each liner but they were a little bit harder than I like for crusts. If you don’t have a food processor, just put the cookies in a big zip top bag then crush them by hand or with something like a rolling pin or a can of green beans.

Pressing Thin Mint Cookie Crust into Cupcake Pins

Press one tablespoon of crushed cookies into each liner. I like to use a pastry tamper to make them even but if you don’t have one, you can use the back of the spoon.

Pouring sugar into cheesecake batter

For the filling, beat cream cheese, sugar, vanilla extract, and a teeny bit of mint extract together until the mixture is light and fluffy.

Adding Thin Mints to cheesecake batter

Now for the fun part, cookies crumbs.

Egg in Thin Mint Cheesecake Batter

Mix in the eggs one at a time.

Scooping Thin Mint cheesecake batter into muffin tins

Fill each liner nearly to the top. Ice cream scoops are great for this. Bake them until the edges are set but the centers still wiggle. They’ll finish cooking as they cool.

Mini Thin Mint Cookie Cheescakes

The hardest part, besides holding on to cookies long enough to bake with them, is waiting while they cool in the fridge. Hang in there. These are well worth the wait. Want to make them even more amazing? Try them with homemade whipped cream.

You might also like my Quadruple Thin Mint Cupcakes. For more fun recipes and kitchen tips you can follow me on Facebook, Twitter, or Pinterest. You can also sign up for a free email subscription.

Thin Mint Cookie Cheesecakes

Yields 15
These creamy cheesecakes are packed with Thin Mint Girl Scout Cookies in the filling and crusts.

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For the crust
  1. 1 cup crushed Thin Mint Cookies
For the filling
  1. 3 (8 ounce) packages of cream cheese
  2. 1 cup crushed Thin Mint Cookies
  3. 2/3 cup sugar
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon mint extract
  6. 3 eggs
For Garnish (optional)
  1. 15 whole Thin Mint Cookies
  2. 1 cup whipped cream
  1. Preheat oven to 325 degrees. Place foil cupcake liners in standard-size muffin/cupcake tins. Press one tablespoon of crushed cookies into each liner.
  2. In a large bowl, beat cream cheese, sugar, vanilla extract, and mint extract. Beat in 1 cup of crushed Thin Mints. Add eggs one at a time beating well between each addition. Pour batter over cookie crusts. Fill liners almost to the top.
  3. Bake for 14-16 minutes until the edges are set. Cool in pan for one hour. Refrigerate for at least four hours. Serve cold.
  4. If desired, garnish each cake with whipped cream and half a Thin Mint Cookie.
  1. Ingredients should be at room temperature before preparing cheesecakes.
  2. One box of Thin Mints makes two packed cups of crushed cookies. If you choose to use a cookie garnish, you will need two boxes of Thin Mints.
  3. If you are out of Thin Mints you can use Keebler Grasshopper Cookies.
Frosting and a Smile


4 comments on Thin Mint Cookie Cheesecakes

  1. Leesa
    March 25, 2014 at 9:10 pm (8 years ago)

    I was so excited when I saw this recipe today that I just pulled a batch out of the oven. My mom couldn’t wait and taste-tested while they were still warm and said it was delicious. I am waiting until tomorrow. Thanks for sharing this – I can’t wait to try the low fat strawberry cheesecakes next!

    • Laurie @ FrostingAndASmile
      March 26, 2014 at 12:34 pm (7 years ago)

      Leesa, I’m glad your mom liked the recipe and I hope you will enjoy them too! This is one of my favorite cheesecake recipes.

  2. Jim Cutler
    March 9, 2015 at 9:38 pm (7 years ago)

    I baked these yesterday and they were delicious! They were a very good use of one of my favorite cookies. Thanks for sharing!

    • Laurie @ FrostingAndASmile
      March 11, 2015 at 5:43 pm (7 years ago)

      I’m glad you liked them, Jim! They are certainly some of my favorite cookies too!


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